Chickpea Pasta

Gather the ingredients.

Bring a Dutch oven or large pot of salted water to a boil.

Rinse and drain the chickpeas. Set aside.

Peel and mince the garlic cloves.

Once the pot of water is boiling, add the angel hair pasta. Cook according to package directions. Before removing from the heat, ladle out 1 cup of the pasta water and reserve. Drain the pasta and set aside.

Dry the pot and heat 1 tablespoon of the olive oil on high heat. Add the ground cumin and ground coriander and cook for one minute on high heat, stirring occasionally to prevent burning.

Add the rinsed and drained chickpeas, along with the salt, black pepper, garlic powder, and red pepper flakes (if using). Continue cooking on high heat for about 5 minutes until the chickpeas begin to lightly brown. Turn off the heat and set aside 1/4 cup of the chickpeas.

In a blender, combine the rest of the chickpeas, remaining 1 tablespoon of olive oil, and reserved pasta water and purée until smooth. Check the seasoning and add more salt, if needed.

Set the pot over low heat. Add the garlic and sauté for 1 minute. Add the reserved angel hair pasta, followed by the reserved 1/4 cup whole chickpeas, grated Parmesan, and chickpea sauce, then toss lightly to combine.

Top with a squeeze of fresh lemon juice and fresh parsley, and serve hot.